Christmas is right around the corner – this is why I have two last minute tips for you: A delicious dessert for your holiday dinner, you can prepare quick and easy and also a little shopping tip in case you are looking for a food processor… I tested one the last couple weeks that might be the right one for you :)
Let’s start with the cake. So what do you think about some chocolate cake for Christmas? Good, right?! When chocolate and beer come together it gets even better. With all the mulled wine a little sip of beer is a nice change. It’s not the first time I’m baking with beer, the results are always delicious! This cake is super “chocolaty” and moist – I’m pretty sure you will love it too. The frosting with cream cheese and crème fraîche might add some extra calories, but also makes the flavor combination perfect. Who is counting calories anyways around Christmas? Let’s do that next year again ;)
Ok – that was the cake – now my little shopping tip in case you are looking for something in this category. You probably saw it already on the pictures – a new gadget arrived in my kitchen. The Kenwood Chef Titanium* Food processor. It’s a big one. I think I have never seen such a big box for a kitchen machine ;) If somebody put that under my Christmas tree, I would have gone crazy! Really!
Anyways – some time ago I got asked if I wanted to test the new Kenwood Chef Titanium. As a tech nerd, I was more than happy to agree to test this machine. So let’s get to the facts first – the Chef Titanium is a multifunctional food processor, not just a gadget that can mix some eggs and flour. Kenwood has many different add-ons like a pasta maker, juicer or mixer to make this machine a gadget, that can do almost everything – except maybe the laundry ;)
The bowl can fit 4.6l of liquid or work with up to 3kg of dough. Enough to make Christmas cookies for everyone! The machine comes with 5 attachments to mix, knead and to fold in stuff. One of these thingies has a big “K” shape – not for Kenwood, no. That is only because my last name starts with a “K”… just kidding ;)
The food processor has 1500 watts – more than enough power to work with even the toughest of doughs. The cake I made today did not need that much power, but I tried the machine with other doughs and it handeled it perfectly.
When you look at the machine, all looks well made, no loose parts – a well thought through design I would say. I love that the plastic lid that keeps everything inside when you go full speed, is covering everything. Not normal for other machines. A little extra special is the light of the machine – you can turn it on and even in the darkest corner of your kitchen you can see how the dough is coming together.
One last thing I like – which is probably nothing for others – but unlike other machines I worked with, this one does not start if the arm with the mixing attachment is not down and has snapped in with the rest of the machine. Why is it important for me? Well… I tend to start machines by accident and when everything is up in the air, the dough ends up everywhere in the air when you start the machine this way. Can’t happen here ;))
So if you are looking for a nice big gift for yourself or a loved one – take a look at this Kenwood Chef Titanium (Amazon Link)**! Oh and don’t get stressed out the last days before Christmas! ;)
INGREDIENTS / ZUTATEN
1/2 cup (120ml) guinness
1/2 cup (115g) butter
1/3 cup (40g) cocoa powder
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1/3 cup (80g) sour cream (schmand)
1 egg
1 tsp. vanilla extract
1 cup (140g) all-purpose flour
1 1/4 tsp. baking powder
For the topping:
7 oz. (200g) cream cheese
1/2 cup (120g) crème fraîche
1 cup (130g) confectioner’s sugar
chocolate sprinkles
120ml Guinness
115g Butter
40g Kakao
100g Zucker
100g brauner Zucker
80g Schmand
1 Ei
1 TL Vanille Extrakt
140g Mehl (Type 405)
1 1/4 TL Backpulver
Für das Topping:
200g Frischkäse
120g Crème fraîche
130g Puderzucker
Schokoladensprinkles
DIRECTIONS / ZUBEREITUNG
2. Mix the cream cheese with crème fraîche, add the confectioner’s sugar and mix until well combined. Cut the cake horizontally in half. Place the bottom layer on a cake stand or serving plate, spread some of the topping on the cake, place the second layer on top and decorate with the remaining cream. Sprinkle with chocolate sprinkles.
2. Den Frischkäse mit der Crème fraîche verrühren, dann den Puderzucker zugeben und glattrühren. Den Kuchen längs halbieren, die untere Hälfte auf eine Servierplatte legen und mit etwas Creme bestreichen. Die zweite Kuchenhälfte auflegen und die restliche Creme darauf verstreichen. Mit Schokosprinkles bestreuen.
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Here is a version of the recipe you can print easily.
- 1/2 cup (120ml) guinness
- 1/2 cup (115g) butter
- 1/3 cup (40g) cocoa powder
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1/3 cup (80g) sour cream (schmand)
- 1 egg
- 1 tsp. vanilla extract
- 1 cup (140g) all-purpose flour
- 1 1/4 tsp. baking powder
- 7 oz. (200g) cream cheese
- 1/2 cup (120g) crème fraîche
- 1 cup (130g) confectioner's sugar
- chocolate sprinkles
- Preheat the oven to 350˚F (175°C). Grease a 6 inch (15cm) springform tin and set aside. Add the beer and butter to a saucepan and heat up until the butter has melted. Transfer to a large bowl and mix in the cocoa and sugars until well combined. Add the sour cream (schmand) and mix in. Add the egg and vanilla extract and mix in. Mix the flour with baking powder, add to the bowl and mix in. Pour the batter into the prepared springform tin and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cool down a bit in the tin, then remove and let cool down completely on a wire rack.
- Mix the cream cheese with crème fraîche, add the confectioner's sugar and mix until well combined. Cut the cake horizontally in half. Place the bottom layer on a cake stand or serving plate, spread some of the topping on the cake, place the second layer on top and decorate with the remaining cream. Sprinkle with chocolate sprinkles.
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
